TBSJ] Hito Recipe.Recipe3 Kasamatsu Masaru
A passionate story of two people with their eyes on the world and a crispy chicken steak.

Toba:To tell you a crazy story (laughs), I take driving about 100 times more seriously than most people do driving a RANKURI CAR. (Laughs.) I drive 100 times more seriously than most people driving a RANK, and I wonder how far I can go with this car on the Metropolitan Expressway. By driving it that far, I can finally get the most out of it. The car is the only thing that you love, as the word "beloved car" implies. It is that important. . That is why I think you should cherish each and every driving experience. In the case of acting, there is a big difference between a person who is giving feedback to each performance and a person who is just doing it.

Kasamatsu:Absolutely not.

Toba:If you continue to make every at-bat count and make today better than yesterday, you can go surprisingly far. Instagram, for example, has grown to about 20,000 followers this past year. At first, I tried several patterns, and when I thought, "This is it," I concentrated on that pattern, and within about six months, the number of followers grew rapidly. I like to find the best solution for a certain genre. I build up the amount of information and the seriousness of the work, and when I find something that looks like this, it goes pretty fast.

Kasamatsu:. I think it is very important to expand social networking sites, but I don't think it has much to do with the kind of work you do. However, I don't think that branding is so much related to the type of work you are going to be in. . The reason for this is difficult to put into words. For example, if this cup in front of you does not have a brand sticker on it, some people would not recognize the brand. On the other hand, people who know that it is a good cup made by a great craftsman will recognize it. In other words, the reason why there are so many followers is because of the sticker. I just feel bad that I am at a stage where I have to deal with people who don't understand unless I put that sticker on it, but I don't need that sticker.

Toba:But maybe that's the essence of it . It's not like we work with a nameplate, and it's not like we are a restaurant with a high score on the food log. Hotel's" in Aoyama also does not have a very high score on the food log. I started Hotel's because I wanted to challenge myself and think that people who have come full circle would come to my restaurant because of its total quality, including the interior design and chairs. So I understand Shochi's point that it is very important to compete purely on the basis of the product, including the environment.

Kasamatsu:In that area, what people want me to do and what I want to do are sometimes different, and I sometimes find it quite difficult. The gap between what people want me to do and what I want to do is stressful for me. It's hard to put it this way, but being in a major company is a good experience, but you lose a lot of things in the process.

Toba:It is super!

Kasamatsu:So it's a very difficult problem.